Certified Sustainable Seafood
Play Video Beer-battered Hake & Chips with Atchar

Beer-battered Hake & Chips with Atchar

Prep time 30 mins
Cooking Time 15 mins
Serves 4
  • 4 MSC certified Cape hake fillets
  • Sunflower oil for deep-frying
  • Jalapeno Atchar
  • Frozen pre-cut chips
  • 1 Cup cake flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 egg
  • 300 ml cold beer
  1. Sift flour and salt together, add the dry ingredients (baking powder, ground pepper, cumin, turmeric, garlic powder, paprika) together in a large bowl and mix.
  2. Add the egg, oil and beer and whisk until batter is smooth, thick, and lump free. Leave batter to stand for about 5 – 10 minutes.
  3. Wipe the fish with a kitchen paper towel, to ensure its dry, and season the fish with salt and pepper.
  4. Dust the fish with extra flour, dip into batter, and gently drop fish into hot oil. Deep fry until golden brown (2 min on each side).
  5. Remove fish from oil with a slotted spoon and drain on paper towel. Serve immediately with chips and jalapeno atchar. 

Ingredients

Method

  • 4 MSC certified Cape hake fillets
  • Sunflower oil for deep-frying
  • Jalapeno Atchar
  • Frozen pre-cut chips
  • 1 Cup cake flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 egg
  • 300 ml cold beer
  1. Sift flour and salt together, add the dry ingredients (baking powder, ground pepper, cumin, turmeric, garlic powder, paprika) together in a large bowl and mix.
  2. Add the egg, oil and beer and whisk until batter is smooth, thick, and lump free. Leave batter to stand for about 5 – 10 minutes.
  3. Wipe the fish with a kitchen paper towel, to ensure its dry, and season the fish with salt and pepper.
  4. Dust the fish with extra flour, dip into batter, and gently drop fish into hot oil. Deep fry until golden brown (2 min on each side).
  5. Remove fish from oil with a slotted spoon and drain on paper towel. Serve immediately with chips and jalapeno atchar. 

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